Acaraje

The beans should be soaked overnight

When preparing, rub the beans between your hands to help the skins come off

Strain the water that the beans were soaking in through a fine-mesh sieve

Next, blend the beans with the same water (previously done using two stones, one serving as a mortar and the other, cylindrical, which rolled over the beans) in a liquidizer until smooth

Add the onion and blend again

Season with salt

Heat a medium-sized pan with dende oil and let it warm up well

Fry the dough in batches in hot oil

The fritters should be dry, cooked through and golden brown on the outside

Cut them in half and serve with acaraje sauce.